email this pageIngredients
2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 teaspoon kosher salt
6 (6-inch) pitas, split in half horizontally and cut into triangles
1 1/2 cups edamame
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, peeled
1/2 cup parsley leaves
3 tablespoons tahini
3 tablespoon water
3 tablespoon fresh lemon juice
Instructions
1 garlic clove, minced
1/2 teaspoon kosher salt
6 (6-inch) pitas, split in half horizontally and cut into triangles
1 1/2 cups edamame
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, peeled
1/2 cup parsley leaves
3 tablespoons tahini
3 tablespoon water
3 tablespoon fresh lemon juice
1. Preheat oven to 350F.
2. In a medium bowl, add 1 tablespoon of the olive oil, minced garlic and salt. Mix well. Add pita triangles and toss well. Arrange pita triangles in a single layer on a baking sheet. Bake for 15 minutes or until crisp. Cool completely on wire rack.
3. Cook edamame according to package instructions, omitting salt. Place remaining 1 tablespoon of oil, salt, cumin, and garlic cloves in a food processor. Pulse 2 to 3 times or until garlic is coarsely chopped. Add edamame, parsley, tahini, water and lemon juice. Process 1 minute or until smooth. Spoon mixture into serving bowl. Serve with pita crisps. Serves 8.
By the Soy Council, "This and That," February 2006.
Nutritional Information
2. In a medium bowl, add 1 tablespoon of the olive oil, minced garlic and salt. Mix well. Add pita triangles and toss well. Arrange pita triangles in a single layer on a baking sheet. Bake for 15 minutes or until crisp. Cool completely on wire rack.
3. Cook edamame according to package instructions, omitting salt. Place remaining 1 tablespoon of oil, salt, cumin, and garlic cloves in a food processor. Pulse 2 to 3 times or until garlic is coarsely chopped. Add edamame, parsley, tahini, water and lemon juice. Process 1 minute or until smooth. Spoon mixture into serving bowl. Serve with pita crisps. Serves 8.
By the Soy Council, "This and That," February 2006.
Per serving: 220 calories, 7g fat, 417mg sodium.
